Roasted Carrots Whipped Ricotta (Print-Friendly Version)
Tender roasted carrots with creamy whipped ricotta and a drizzle of sweet, spicy hot honey.
# Ingredients Required:
→ Vegetables
01 -
450 g carrots, peeled and trimmed
→ Seasonings
02 -
15 ml olive oil
03 -
2.5 ml kosher salt
04 -
1.25 ml ground black pepper
05 -
1.25 ml red pepper flakes (optional)
→ Dairy
06 -
240 ml whole milk ricotta
→ Citrus
07 -
5 ml lemon zest
08 -
15 ml fresh lemon juice
→ Oils & Sweeteners
09 -
15 ml extra virgin olive oil
10 -
30 ml hot honey
→ Herbs
11 -
Fresh thyme or parsley, for garnish
# Detailed Directions:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
In a bowl, toss peeled and trimmed carrots with olive oil, kosher salt, and black pepper until evenly coated.
03 -
Arrange carrots in a single layer on the prepared baking sheet and roast for 25–30 minutes, turning once halfway, until tender and caramelized.
04 -
While the carrots roast, whip ricotta in a mixing bowl with lemon zest, lemon juice, and extra virgin olive oil until smooth and creamy.
05 -
Spread whipped ricotta on a serving platter, arrange roasted carrots on top, drizzle with hot honey, sprinkle with red pepper flakes if using, and garnish with fresh thyme or parsley. Serve immediately.
# Helpful Advice:
01 -
Turning the carrots halfway through roasting ensures even caramelization.